Chili Lime Pork Chops with Cabbage: A Simple Zesty Dinner
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Chili Lime Pork Chops with Cabbage is a simple, refreshing dinner that’s filled with bold flavor. From the summer harvest dinner builder, this recipe was a hit at first bite. The pork soaks up the bright, zesty chili-lime combo while crunchy cabbage adds balance and texture. It’s light but satisfying, with just a handful of ingredients and perfect for busy nights when you still want something vibrant and delicious.
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Why Chili Lime Pork Chops with Cabbage Works
Here’s What You Will Need
Ingredients
- Boneless Pork Chops: Choose chops about ¾ to 1 inch thick. Bone-in chops will work too, but you will need to increase cook time.
- Cabbage: Cut into wedges about 3/4 to an inch thick.
- Olive Oil
- Chili Lime Seasoning: You can use a store-blend or make your own with chili powder, lime zest, and salt.
- Fresh Lime Juice: Adds a bright, citrusy finish that cuts through the richness and lifts the whole dish.
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How to Make Chili Lime Pork Chops with Cabbage
Prepare: Pat the pork chops dry with a paper towel, and rub the seasoning into the meat. Rinse, dry, and slice the cabbage into wedges that are about 1 to 1.5 inches thick.
STEP 1: Heat the oil in a heavy skillet over medium-high heat. Once the skillet is hot, add the pork chops and sear 4 to 5 minutes per side until a deep golden crust forms.
STEP 2: Place the cabbage wedges in the pan after the meat has been flipped. Cook for a few minutes on each side until the cabbage has a golden crust and becomes tender and the pork reaches an internal temperature of 145°F. Add a spritz of lime juice and serve.
Tips
- Cook time depends on chop thickness. Use a thermometer and remove at 145°F to avoid overcooking.
- Let the chops rest before slicing to keep them juicy.
- Use fresh lime for the sharpest flavor.
How to Serve Chili Lime Pork Chops with Cabbage
These pork chops with cabbage are satisfying on their own, but you can take them in a dozen directions. Try finishing with chopped cilantro, parsley and lime wedges.
If you want more substance, plate everything over brown rice, quinoa, or cauliflower rice for a low-carb dinner.
If you are looking for a little crunch, try adding a scoop of Healthy No Mayo Coleslaw on the side. The crisp slaw, mixed with this warm cabbage, turns dinner into a vegetable-forward feast.
Other smart pairings:
- Roasted sweet potatoes or butternut squash
- Green beans with almonds
- Sliced avocado with a pinch of sea salt or a dollop of homemade guacamole or a side of pico de gallo
If you love easy pork dinners, check out my Slow Cooker Asian BBQ Pork Recipe. It’s another simple dish that’s just as hands-off and flavorful—a great option for another weeknight.
How to Store and What to Do with Leftovers
Store leftover pork chops and cabbage in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months and thaw overnight before reheating. To reheat, warm gently in a skillet over low heat or microwave.
Leftovers are flexible; here are a few suggestions:
- Slice pork and cabbage for tacos, grain bowls, or a quick salad.
- They work well in wraps with fresh veggies and a splash more lime.
- Make a pork in a fusion dish; like these Korean Beef Tacos with Kimchi Slaw, swap pork for beef for a new twist.
Recipe Variations
This chili-lime pork chop dinner is easy to customize depending on what’s in your kitchen. Use the dinner builder mindset and mix, match and make it your own.
- Switch up the protein: Try boneless chicken thighs, shrimp, or tofu; adjust cook time as needed.
- Go bone-in: Use bone-in pork chops for deeper flavor; extend cooking time by a few minutes.
- Citrus twist: Swap lime for lemon or orange for a different kind of brightness.
- Add more veggies: Zucchini, spinach, or bell peppers all play nicely with the bold chili-lime flavor.
- Make it grill-friendly: Grill the pork chops outside and place cabbage wedges directly on the grill gates or use a grill pan
- Add heat: Toss in some diced jalapeños or sprinkle in smoked paprika for a spicy kick.
- BBQ – Replace the chili lime seasoning with bbq seasoning, and add a spritz or apple cider vinegar before serving.
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Recipe FAQs
You can prepare everything in advance. Slice the cabbage, season and refrigerate the pork for a day ahead and store it separately from the cabbage.
It has a little bit of a kick, but not too much. It also depends on the type of seasoning that you use. Some are spicier than others, so taste before seasoning.
That deep color and flavor come from the Maillard reaction. When high heat hits the pork’s dry surface, proteins and natural sugars react to form a crisp, savory crust. For the best sear, pat the meat very dry, season it, and add it to a hot pan with space between the chops. Don’t move them for 4 to 5 minutes before flipping.
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Chili Lime Pork with Cabbage Wedges
Equipment
Ingredients
- 2 Pork Chops boneless
- 2 tablespoons Olive Oil
- Lime Juice
- 1 tablespoon Chili Lime Seasoning
Instructions
- Prepare: Pat the pork chops dry with a paper towel, and rub the seasoning into the meat. Rinse, dry, and slice the cabbage into wedges that are about 1 to 1.5 inches thick.
- Heat the oil in a heavy skillet over medium-high heat. Once the skillet is hot, add the pork chops and sear 4 to 5 minutes per side until a deep golden crust forms.
- Place the cabbage wedges into the pan after the meat has been flipped. Cook for a few minutes on each side until the cabbage turns golden on the outside and becomes tender and the por reaches an internal temperature of 145°F
Notes
- Cook time depends on chop thickness. Use a thermometer and remove at 145°F to avoid overcooking.
- Let the chops rest before slicing to keep them juicy.
- Use fresh lime for the sharpest flavor.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
